Radishes in our backyard are a harbinger of spring, they are the first to surface actually, right along side the asparagus and the not to forget the green garlic that we have been foraging this year. The preferred Indian radish is the white daikon, but this lovely red and simple radish wooed and converted me a long time ago. It pretty red tones made quite a believer of this non-radish eating girl. This year in fact, the kids have been growing radishes in their little patch.
Indian Radish Pickle [Vegan]
1 1/2 cups
- 20 red radishes, thinly sliced
- 1 tablespoon kosher salt
- 1/3 cup oil (preferably mustard)
- 1 teaspoon black mustard seeds
- 1 teaspoon panch phoron (Bengali 5-Spice Blend)
- 2 limes
- 1 teaspoon turmeric
- 1 teaspoon red chili powder
- 1 tablespoon grated ginger
- 1 teaspoon sesame seeds
- 1 teaspoon sugar
- Place the radishes and the salt in the colander for about 20 minutes.
- Heat the mustard oil for about 1 and a 1/2 minutes until the oil is smoking.
- Add in the mustard seeds and wait till they crackle.
- Grind the panch phoran to a powder.
- Add in the radishes and reduce the heat to low.
- Cut the limes and squeeze the juice in a separate container.
- Add in the turmeric, ginger and chili powder and toss to coat and cook for about 1 minute.
- Add in the lime juice and the ground panch phoron and the sugar.
- Add in the sesame seeds, stir well and turn off the heat.
- Let the radish pickle cool thoroughly.
- Store in small jars. They can be sealed or stored in the refrigerator for up to six months.